Roasted Beets with Cashew Yogurt (DF, GF, Vegan)

Roasted Beets with Cashew Yogurt is easy to make, full of nutrients, and tastes delicious!

Roasting enhances the beautiful flavour of beets!

Vegetable Basics

This is another recipe in my series of simple, basic vegetable recipes. Most people need to eat more vegetables. A stellar main dish often becomes the star of the dinner show, leaving single vegetables to be forgotten or neglected sides. My aim here is to show you what I think is the best way to prepare each of these single vegetables.

Beets

Beets are high in vitamin C, fibre, potassium, and manganese. A naturopathic doctor had me drink beet juice every day, when I was searching for a solution to my rosacea problem. Read more about that here.

Dairy-free, vegan Cashew Yogurt is great on oven roasted beets!

We grow beets in our garden each summer. I find them an easy crop, since my husband does the weeding! We plant a package of seeds. As they start to come up, we thin some of them out to give the remaining ones more room to grow. Then in the fall, we pull them up, cut the tops off, spread them out on the lawn, and hose them down with the garden hose to wash the dirt off. Keeping the beets out of direct sunlight, we just let the excess moisture from washing evaporate. Then we pack them into tubs, covering each layer with sand. The tubs are stored in our cold-cellar, an unheated, underground space under our porch. As of the time of writing in mid-March, our beets from last fall are still in great condition!

Roasted Beets

Do not try to make this recipe with boiled beets. The key to this dish is the beautiful beet flavour retained during the roasting process. You can get the recipe for the Cashew Yogurt here. Roasted Beets with Cashew Yogurt is great either warm or cold as a salad!

Here’s a little video showing how to roast the beets and make this easy side dish:

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If you’ve been following along for a few weeks, you’ve probably heard me talking about the fantastic Elimination Diet Meal Plan that my husband and I are following right now. For a limited time only, you can get a discount on the Elimination Diet Meal Plan by entering the coupon code SPRINGDETOX2017during checkout.

Wrap each washed, unpeeled beet individually in aluminum foil. Place them on a baking sheet and bake in hot oven for 45 to 90 minutes, depending on the size of beets. It will be easier if they are similar in size. Otherwise, you may be removing the smaller ones first. The beets are done when a knife inserted slides rather easily to the centre.

When beets are cool enough to handle, peel and slice them.

Arrange beets on a platter. Top with cashew yogurt and chopped green onions.

Great video, Cathy! I agree, we all need to eat more veggies. I roasted beets years ago and it was such a pain because thought the skins would come off easier and tried using my fingers once, then a knife. I never thought to use a vegetable peeler (doh)! I wasn’t as experienced a cook back then 🙂 I think the cashew yogurt would be great pairing with the beets!

Wow I am so jealous of not only your garden space, but the fact that you have a cold cellar! 🙂 I dream of one day have one. And this is a great basic recipe. I love roasted beets and the way their flavour develops and the sugars caramelize. Yum!

Wow! How easy is that!? Have always liked beets, but lately I am having reactions to histamines and I read that beets help – so am off to the grocers. (never heard of cashew yogurt, but I’ll look…) Diane FBC-er

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You've come to the right place for nutritious, gluten-free recipes made simply with whole foods. Cathy is an experienced home cook who shares delicious recipes easy enough to make in an RV and helps you to navigate gluten-free travel.